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Cook Culinary Studio puts a whole new spin on entertaining, with sizzling cooking and table styling workshops unlike any other.
 
Posted By thecook on February 18th, 2015

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I have made granola and granola bars almost every day for the past month for my upcoming Easter course and so while reading the latest addition of the Food and Home, I add all the ingredients required for this chocolate granola.

Fresh Earth, in my opinion makes the ultimate sugar free chocolate granola but for those not wanting to travel all the way to Emmarentia here is a low sugar alternative, which is rather unusual, decadent and makes a gorgeous Easter gift.

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Food and Home’s chocolate granola

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Posted By thecook on February 8th, 2015

parker

 

WIN
one of 3 new retro-chic Parker pens and a recipe file for your course notes.

Select either Pink, Coral or Grey-Green from the gorgeous new retro-chic range and both gifts will be couriered to 3 lucky people in time for Valentine’s day.
Follow Facebook.com/ParkerPenSA (see link below) , find the answer to the following question and post it on their page with “Cook and the year”
IN WHAT YEAR DID JOTTER ATTRACT THE ATTENTION OF NASA ENGINEERS?

Posted By thecook on January 29th, 2015

scrapp

Layer upon layers is the new style of wrapping and scrappers will love this method of using up scraps of papers, old tags, doily’s and embellishments. I say “scrappers” because non-scrappers will find these techniques challenging.

I also like to print free tags, paper and pictures, which can be sourced on Pinterest ( I have a printable page here http://www.pinterest.com/Cookstudio/printables-fonts-downloads/) and use paper place-mats –I used a pack of vintage paper place-mats I bought at Kamers vol geskenke market in Irene. Washi tape, old measuring tapes, bits of material and my new embellishment machine for the names add texture and originality.

White paper can be sourced from Macaroon in Greenside, white bags from Party/Flower spot in Woodmead while In Good Company have a range of gift wrapping packs called Petite Parcel sets. I used the little bags as gift tag holders and simply glued them to the wrapping.

Customers can view these wrapped gifts on the new EASTER BRUNCH course as they form part of the craft section.

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Posted By thecook on January 24th, 2015

http://www.the36thavenue.com/free-printables-fall-in-love/

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http://twigandthistle.com/blog/wp-content/uploads/2012/01/DIY_Valentine_Treat_Bag.pdf

http://www.ingoodcompany.co.za/downloads/category/40-valentines-day

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Posted By thecook on January 9th, 2015

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Surprisingly the second most popular dish from my Glimmer with Gold course-The Lindt trifles being the first- is this little dressing. Numerous friends cheekily popped past my house in December to pick up leftovers or begged me to make a bottle, as due to the frequent making of the dressing, I could whip one up in 5 minutes. It was used as dressings for their Christmas occasions, on chicken wraps, and even as a dip for slices of warm Ciabatta.

The tomato paste adds a bold tomato flavour without the added acidity from only sundried tomatoes, ginger and orange zest give a zing and fresh herbs round it off to make it a really show-off dressing for green salads and  roasted vegetables.

SUNDRIED TOMATO DRESSING

¼ cup rice wine vinegar
5 marinated Woolworth’s sundried tomato quarters
1 tablespoon tomato paste
2 teaspoons Falk/Maldon salt
½ teaspoon black pepper
2 tablespoons sugar or 3 tablespoons honey/ Agave
Juice and zest of 1 orange
2 teaspoons freshly grated ginger (3 if you are using Woolies already grated in a tub)
Handful of Italian parsley (about ½ cup of leaves or more if you like)
Handful of mint
125 ml -180ml (1/2 cup to 3 x ¼ cups) extra virgin olive oil
• Blend all ingredients except oil and then add the oil slowly until creamy and combined

This dressing can be refrigerated for a week, but it tends to thicken so just thin it out with some water or bring back to room temperature.

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Posted By thecook on December 22nd, 2014

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There is no better sauce for a braaied sirloin or rump steak than this Chimichurri sauce. I first discovered Chimichurri in Kitchenboy’s Provocative Cuisine and while this simple version is made with dried herbs it is still good enough to serve alongside strips of meat.

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Posted By thecook on December 18th, 2014

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Posted By thecook on December 12th, 2014

pumpkin seed pesto chicken

I’m getting ready for a girlfriend pre-Christmas get-together on Thursday and I have 28 mouths to feed.

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Posted By thecook on December 10th, 2014

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So these are the salted caramel cream cheese pots, which fed the masses-or about 30 of my girlfriends for pre-Christmas drinks.

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Posted By thecook on December 3rd, 2014

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Here are some  cool, inexpensive, and super quick packaging ideas for Christmas food gifting (I made chewy meringues with little tubs of lemon curd).

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